Q: I have a couple of food safety questions for you. I hang my onions in a mesh bag in a dark kitchen closet, but eventually they begin to sprout anyway. If they appear all right, I still use them, but when I slice them, there is a little green circle in the center. I have always thrown this part out, thinking that it either isn’t good for you or is just bitter. I don’t know where I heard this, I and wonder if it is true?

Also, if fresh mushrooms have dehydrated in the refrigerator, are they still safe to eat? I store them in paper bags and sometimes they become quite leathery. I have bought dehydrated mushrooms before and they seem very similar, so I am hoping the leathery ones can still be used for cooking. — S.S., Grand Rapids

A: Onions that have sprouts indicate that they are older and should be used soon (or planted in your garden).

The green sprout is safe, and can be used as a substitute for scallions (green onions).

Ideally, onions should be stored in a cool, dark, dry place with excellent air circulation. They should keep at least 10-14 days, but if the conditions are perfect, they can last up to two months.

On the other hand, the green sprout of garlic bulbs can be bitter, and should be cut out of the garlic clove before using. Garlic is best stored in conditions similar to onions; they can last up to three months.

Your wrinkly mushrooms should be OK to eat. They would probably work best in a liquid-based dish, such as a soup or gravy. Like dried mushrooms, you could rehydrate them in liquid for an hour prior to adding to your dish (and use them, too, for flavor).

Q: I recently left the hospital with instructions to keep my sodium to 2,000 milligrams a day. That actually sounds like a lot. How do I judge how much sodium is in my foods, especially in foods with no label? How does 2,000 compare to a teaspoon of salt?— W.D., Grandville

A: Most people have trouble not going over 2,000 milligrams of sodium a day, especially if they use packaged and canned foods.

You are right, one teaspoon of table salt has about 2,100 milligrams of sodium. To find how much sodium (in milligrams) is in common foods, check the USDA Nutrient Database.